This is a great dish to serve when you are having a dinner party or just a few friends over. It’s so rich and creamy, it’s hard for people not to love it. Just be aware that this recipe calls for quite a bit of pasta, so if you want a creamier end result, scale down on the pasta a bit. You can also create more of the sauce so that your recipe can feed a larger crowd and still remain just as creamy. Play around with it a bit until you find what works for you! Check out what they are saying about this recipe over at All Recipes:
“I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!”
This isn’t the recipe for you if you’re watching your waistline. So stop for a day and indulge. It’s worth it!
Ingredients
24 ounces dry fettuccini pasta
1 cup Land O’ Lakes butter
3/4 pint heavy cream
salt and pepper to taste
1 dash McCormick’s garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Kraft Parmesan cheese
Instructions
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.
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Quick Tip: Saute in some real garlic and leave out the powder for a stronger taste.
Thanks again to All Recipes for this amazing recipe.
